Salty-sweet bagels with ricotta and caramel sauce

Australian Gourmet Traveller recipe for salty-sweet bagels with ricotta and caramel sauce.

Aug 20, 2012 4:20am

By Emma Knowles

45 mins preparation

30 mins cooking plus standing, cooling

Serves 10

Print

Salty-sweet bagels with ricotta and caramel sauce

Boiling the bagels makes for an authentic chewy exterior; the longer they’re boiled, the chewier they’ll be. Serve the bagels fresh from the oven, or make them a day ahead and serve them toasted. This recipe’s also great with sliced banana.

Knock down dough, divide into 10 even pieces and roll into balls on a lightly floured surface. Working with one ball at a time, push your finger through the centre, then spin the dough around to form a 1.5cm-diameter hole. Place on an oven tray lined with baking paper, cover with a tea towel and stand until slightly risen (10 minutes).

3

Preheat oven to 200C. Bring honey and 3.5 litres water to the boil in a large saucepan over medium-high heat and add bagels in batches. When bagels rise to the surface, simmer, turning once, until slightly puffed (30 seconds each side). Remove with a slotted spoon, pat dry with absorbent paper, place on oven trays lined with baking paper and brush with eggwash.